Pumpkin Crème brûlée – New Mexico Farmers' Marketing Association

Ingredients

• 3 cups heavy cream
• 1 vanilla bean split lengthwise, seeds scraped & reserved
• 1/3 cup raw cane sugar
• ¼ cup Chama River honey
• 7 large egg yolks, whisked well in a mixing bowl & reserved
• ¼ teaspoon each ground: cinnamon, cloves and ginger
• ¼ teaspoon freshly grated nutmeg
• 2/3 cup pumpkin purée
• 1 tablespoon dark rum
• 1 teaspoon real vanilla extract
• 8 shallow custard ramekins
• ½ cup Demerara sugar